Food-borne diseases - some forms of which are sometimes also referred to as food poisoning - are illnesses of an infectious or toxic nature caused, or thought to be caused, by the consumption of food (including drinks) or water.
The term applies to:
· diseases caused by microorganisms that multiply in the intestine, with or without invasion of mucosa or other tissue;
· diseases caused by bacteria that produce enterotoxins (toxins that affect tissues of the intestinal mucosa) during their colonization and growth in the intestinal tract; and
· intoxications caused by the ingestion of food containing poisonous chemicals, naturally occurring toxins, or toxins produced by microorganisms (algae, moulds, bacteria).
On board ship, outbreaks of food-borne disease may occur within a short space of time among crewmembers and passengers who have consumed one or more foods in common. Foods frequently incriminated in food-borne diseases include various meats, poultry, mayonnaise and mayonnaise-containing salads, rice, pastries, custards, ice cream, etc. The interval between eating contaminated food and the onset of symptoms may be as short as 2-4 hours, but some contaminants need a longer incubation period of the order of 12-24 hours.
The onset in most cases is abrupt and sometimes violent, with severe nausea, cramps, vomiting, diarrhea, and prostration; sometimes with lower than normal temperature and blood pressure. The duration of illness in otherwise healthy individuals is usually no more than 1 or 2 days. However, in persons who are susceptible to illness (e.g., infants, the elderly, chronically ill persons) complications may arise.